There’s something magical about a plate of Chicken Marsala that transports me straight to my favorite Italian restaurant. Today, I’m excited to share my personal twist on this classic dish that’s even better than what you’d find dining out!
Classic Chicken Marsala
Prep & Cook Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup Marsala wine
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining olive oil and sauté the mushrooms until they’re golden brown, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce by half, about 3-4 minutes.
- Add the chicken stock and return the chicken to the skillet. Let everything simmer together for about 10 minutes, or until the chicken is cooked through.
- Stir in the butter until melted, creating a rich sauce. Taste and adjust seasoning if necessary.
- Garnish with freshly chopped parsley before serving.
Servings
This recipe serves 4 people.
Nutrition Info
Approximate per serving: 350 calories, 20g fat, 10g carbs, 30g protein.
Final Thoughts
This Chicken Marsala has become a staple in my home, bringing a touch of restaurant elegance without the need for a reservation. I hope you enjoy making it as much as I do!